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Bench Tolerance

Bench Tolerance. The capacity of dough (q.v.) to retain satisfactory handling properties during the time that is needed to divide (q.v.) and mould (q.v.) it into individual units. In a broader sense, it refers to a dough's capability to withstand time variations during the scaling (q.v.) and moulding (q.v.) operations with a minimum change in its baking performance.